Environmental Hazards Pose Risks to Children in Schools: Speak Up Now

Coleytown Middle School in Westport is closed due to mold.Two news stories from other school districts came to my attention this week -- one involving the complete closure of a middle school in Westport, CT due to mold --and another about lead in the water in schools in Detroit, Michigan.

Why is this relevant to Scarsdale? Read below:

From the Westport News, “After a two-year saga fighting mold strung along while students remained in class, Coleytown Middle School will now be shuttered for the remainder of the year. The relocation of 450 Coleytown students grades six through eight first appeared to be a temporary fix but has now become a permanent solution, according to officials. “

Another story explains, “It’s more than 50 years old. It was built hastily, to house the postwar baby boom generation that was flooding Westport schools. A major renovation in the 1990s made its hallways more navigable, its curves less quirky and its classrooms more pleasant.

But it’s tough to fight mold.

Westport is in the first phases of deciding what to do with Coleytown Middle School. Experts are still trying to identify the causes of physical symptoms experienced by students and staff. Reports will be followed by debates. District administrators, the Board of Education, Board of Finance and the public — particularly parents — will weigh in. Can — and should — the school be renovated? Torn down? Meanwhile, what will happen to sixth through eighth graders, who currently share Water fountains at Detroit Public Schools are dry due to lead.Bedford Middle School and Staples High?”

Concerning school water quality, on November 15, in a story titled, “Not Far from Flint, Contamination Has Left Detroit School Taps Dry,” the New York Timesreports all the water fountains were turned off in Detroit Public Schools in August after testing revealed elevated levels of copper and lead in drinking water at some schools. The article goes on to say that the problem in Detroit may be due to aging pipes, and explains, “Joints and other plumbing components often contain metals that can leach into the water over time.”

What about the mold? Efforts will be made to improve ventilation and dehumidify the basement, but the majority of the old building sits on a dirt foundation described as a crawl space, so it’s unclear how new ventilation will reach this space and reduce mold growth underneath the school. Air conditioning was promised for the eight new classrooms, however it is not listed on the documents provided by the district.

We asked Assistant Superintendent Stuart Mattey what will be done to address these issues during the renovation and his answers are below. Unfortunately he did provide a direct answer to some of my questions and rephrased others and answered his own questions. The environmental reports he cites for air quality are from 2015 when mold was found in Greenacres. Mold has been found again since that time. The water quality report is from 2016. The problems still exist.

Here are the questions I asked:

What is being done to address the dirt crawl spaces underneath the building that have mold? What short-term and long-term solutions are incorporated in the construction to address any current or future mold from these high moisture areas?

Given the presence of lead in the water, what, if any, pipes will be replaced? For any pipe not being replaced, what’s the short-term and long-term solution for water quality at the school?

(Please provide the) Most recent water quality reports for Greenacres

Ventilation: What will be done to improve the air quality in the old classrooms, the library and the gym? These rooms get too hot and damp in the warmer months.

Sustainability: what is specifically being done to make this century old building greener, cleaner and more energy efficient? How is the district sustainability committee involved in this process?

Parking and traffic plan. Prior to the bond vote Dr. Hagerman announced the district would work on a parking and traffic plan for the school. If this plan has not been completed, please provide a timeline for completion. The plan should include the current proposal to use the kitchen at Greenacres to transport food to other schools and parking for food service employees.

Here is his response:

Here is what I received:

“Dear Joanne: Thank you for your continued interest in the Greenacres project. You may find it reassuring that most of the issues you bring up were in fact studied, reported on, and thoroughly discussed by the Board and community members at the time the Bond Scope was determined. The items that were approved as part of the bond scope by District residents last February are indeed the items that will be included in the project specifications and eventually built as part of this project. All bond reports and environmental reports are available on the District website.”

For example, the question of mold was addressed in detail in a comprehensive report on air quality, which may be accessed here:

(Editor's note: The link is to a 2015 report. Mold was found again in 2017. There is no mention of the mold emanating from the dirt crawl spaces that are the foundation of the old building.)

Concerning water testing, the District has been most diligent, as can be seen in this report:As was announced earlier this year, updates on environmental testing will be reported at regular intervals throughout the year at Board meetings.

(Editor's Note: This link is to a report from 2016. There is no mention of the lead filters on the drinking fountains and sinks)

Ventilation was thoroughly addressed in the Bond Scope:Here’s an excerpt regarding this type of work at Greenacres:

Air Quality/Health RelatedInstall new unit ventilator system to improve ventilation in classrooms Install commercial-grade dehumidification system for basement rooms; tie condensate to the sanitary system Replace old boilers and burners that have exceeded their life expectancy Abate and replace VAT flooring and Install roof (attic) insulation Relocate drinking fountains Improve drainage at window wells Paint corridors, multi-purpose rooms, and the gymnasium

5. HOW ARE SUSTAINABILITY CONSIDERATIONS BEING ADDRESSED IN THE PROPOSED BOND SCOPE? The District’s architecture and engineering consultants, BBS Architects and Engineers, intend to employ many eco-friendly principles when developing construction plans, both in materials selection and interconnected component design. For example, new materials would be low VOC (Volatile Organic Compounds) and sustainable products, including adhesives, sealants, paints, coatings, flooring and wood products (casework and furniture). All new lighting will be high efficiency LED with vacancy sensor controls. All new heating and ventilation equipment will be high efficiency and provide for energy recovery where feasible. For the Greenacres expansion, projects will be designed following LEED (Leadership in Energy and Environmental Design) and CHPS (Collaborative for High Performance Schools) best practices and principles.

Parking and traffic concerns were also addressed under Frequently Asked Questions:

14. WHAT IS THE ANTICIPATED TRAFFIC IMPACT AT GREENACRES DURING CONSTRUCTION AND AFTER ALL WORK IS COMPLETE? WILL ANY CURRENT TRAFFIC PATTERNS BE CHANGED? A State Environmental Quality Review (SEQR) performed by J.C. Broderick & Associates, Inc., an environmental construction and testing company, has determined that construction at Greenacres will not have a significant adverse impact on traffic. As is the practice with all the other elementary buildings, at Greenacres, the District is working closely with the Village of Scarsdale and the Scarsdale Police Department to continue to identify effective ways to help traffic move smoothly for parents during drop-off and pick-up times.

As a matter of fact, I believe the Village just received an award for their work in this regard.

(Editor's Note: There is no mention of the loss of parking spaces, parking issues due to the increased number of employee cars working in the cafeteria, nor a discussion of the food trucks on Sage Terrace that will bring food to Greenacres and ferry meals back and forth to Fox Meadow School.)

Clearly it’s uncomfortable and unpopular in Scarsdale to speak of environmental hazards like mold and lead in our schools, but there is no denying that they pose a threat to children now and in the decades to come. When we look at what’s going on around the country, it’s evident that you can’t wish these problems away.

In my view, parents, neighbors and environmentally conscious residents should ask more questions and request a full and transparent environmental assessment of the existing building to find out if these issues can be adequately addressed in the upcoming renovation. Before taxpayers spend $28 million on a shiny new cafeteria, we should find out what it will cost to make Greenacres a safe, clean school. We don't want to spend money renovating now, before we have assurances that mold and lead will not cause big problems down the road.

Let's learn a lesson from Westport and Detroit. According to Dr. Hagerman, architects plans to submit the project to the State Education Department for approval within weeks, so action should be taken now.

* An April 2015 feasability study from former district architects KG&D said this about the school:Ground water intrusion & high water table – The northern corner of the building has a lower level that routinely has odors and other evidence of some water intrusion. Despite several attempts at repairing the condition there does not seem to be any easy answer to this problem. It is likely the result of a high water table which varies seasonally and has many sub‐surface points of entry into the aging structure. With moisture penetration likely coming from under slabs and through walls that are significantly below grade it is difficult to imagine a cost‐effective method of repair. The condition could be made more tolerable with improved ventilation and air conditioning but will still require monitoring and could continue to make this portion of the building uncomfortable or inappropriate for student use. This area is currently used for Art, Music, Instrumental Music, Art Storage and mechanical support spaces.

Aging systems – The school did experience the collapse and failure of the main sewer pipe that exits the building a few years ago. This type of failure can be very disruptive and costly to repair in an emergency situation. Given the age of the building and the expected useful life of building materials and systems these types of failures are likely to continue. As a result the long term recommendation is to completely replace all of the original piping and plumbing systems that have not already been updated.

Rio Bravo Tacos and Tequila Opens In Tuckahoe

Entering the newly opened Rio Bravo Tacos & Tequila is a feast for the eyes. A colorful variety of Mexican tiles line the walls. Heavily carved dark wood archways give privacy to the booths and Mexican dolls, ornaments, pottery and figurines are artistically placed in alcoves on the walls. The large comfortable bar area is to the left of the festive dining room. The food arrives on pottery dishes in a kaleidoscope of colors, orange, yellow, green, blue and red which immediately puts you in a happy mood.Upon chatting with Manager Eliseo and server Ezekiel, they indicated that they experiment with planning their service and menu to see what works best to please their guests. They describe Rio Bravo as upgrade gourmet Mexican with some fusion elements. “Rio Bravo takes you back in time to a Mexican hacienda feeling. Freshness, fine quality and good service, sets us apart from many other Mexican dining spots.” Owners Edgar and Hector Brambila from Jalisco, Mexico arrived here many years ago and started building their restaurant empire. They now own about 13 restaurants from North Carolina to Connecticut and Massachusetts and Larchmont. We now welcome them to Tuckahoe. They say, we are “in a great location directly across from the Crestwood train station with no other Mexican restaurants in the immediate area. We look forward to further expansion in the metropolitan area.”As you await your meal, enjoy some chips with house made salsa or try one of the four varieties of hot sauce at your table. “Top shelf guacamole” is a fine beginning. It is prepared tableside to your taste. Rajas taquitos corn tortilla stuffed with poblano peppers, corn, potatoes and caramelized onions as well as queso fundito an Oaxaca cheese and chorizo casserole are nice choices as well. Buffalo wings, sweet, sour and spicy with ranch dressing bone in or boneless are popular starters, as well. I started with ultimate ceviche. It was unique with shrimp, bay scallops and tilapia marinated in citrus with tomato, onion, cilantro and jalapenos. Sliced avocado garnished this bowlful for refreshing results. If quesadillas are your desire, you might enjoy one filled with skirt steak or grilled chicken or an open faced variety with pork carnitas. We were adventurous and savored a mango club quesadilla. This tasty filling of cheese, grilled chicken, caramelized onions, fresh mango relish, Applewood smoked bacon and avocado was Mexico’s answer to a BLT sandwich. We loved it, with its multi flavored combination of ingredients. The offerings of south of the border dishes include popular chile relleno and pork carnitas, as well as several innovative dishes such as Portuguese shrimp, stuffed with ham and cheese, wrapped in bacon and topped with a Dungeness crab sauce and square knot salmon with roasted pineapple. I just loved the camerones 1800. Here, the jumbo shrimp were sautéed with sliced mushrooms and pecans in olive oil. The tequila 1860 crema sauce with a hint of cilantro worked well with this dish. Carne asada was simply prepared and tasty, as well. The tender thinly sliced skirt steak was charbroiled and topped with green onion and guacamole. Enchiladas can be savored with shrimp, sun dried tomatoes, tomatillo sauce and cilantro crema. Suiza style is also popular as are vegetarian varieties. I enjoyed the enchilada con mole. These chicken enchiladas were generously topped with a fragrant long cooking apple scented mole sauce. This many ingredient complex sauce incorporating unsweetened chocolate was superb. If you can order only one dish at Rio Bravo I would go for the enchilada con mole.There are 7 varieties of fajitas served with onion, green peppers, charro beans, lettuce, red rice pico de gallo, sour cream, guacamole, shredded cheese and warm handmade flour tortillas. Choose, chicken, skirt steak, salmon or vegetables to name but a few. There is also a selection of chimichangas and a variety of combination plates. It is fun to make your own combination plate of 1 taco, 1 enchilada and one quesadilla.Tacos are available as classic street tacos to creative international varieties. Tacos al Pastor are filled with melted jack cheese, caramelized onion, shredded cabbage, braised pork, pineapple relish, pico de gallo and a drizzle of Mexican crema. French tacos are filled with melted cheese, caramelized onion, skirt steak, chorizo and chipotle crema for added spice. Marco Polo tacos were excellent with bacon wrapped shrimp as its main ingredient and tempura fish tacos, calamari tacos, Milanesa tacos, and fried chicken tacos are other interesting possibilities. Each taco has a generous amount of filling and arrives with red rice, citrus chipotle slaw and a choice of beans.For dessert, churros, those fried squiggly fingers of dough and fried ice cream are available. I chose the house made flan, just smooth and sweet enough to complete your meal. Not to be overlooked are the beverages. There are 13 margarita varieties listed using a choice of tequilas and fruit flavors. You have the option of building your own margarita by choosing one of the 60 [yes 60] brands and grades of tequila, a selection of juice mixers and seasoning. Rim your glass with salt, sugar or nothing at all. There are daily features here such as taco Tuesday with $1 tacos at the bar and siesta Sunday with ½ price bottles of wine. Enjoy a meal in the hacienda like atmosphere of Rio Bravo Tacos & Tequila for a festive and fun filled south of the border style experienceRio Bravo Tacos & Tequila296 Columbus AvenueTuckahoe914 361 1515Recipe: Skirt Steak TacosIngredients2 ½ pounds skirt steak - trimmed of excess fat and butterflied10 4-inch flour tortillasFor The Marinade1 cup roasted garlic cloves1 tbsp. Mexican oreganoJuice of 2 limes2 cups olive oilCombine garlic, oregano and lime juice and process to a paste in a food processor. Drizzle in the olive oil until well combined.For the Salsa Verde2 bunches cilantro1 jalapeno3 cloves raw garlic2 tsps. capers½ bunch parsley3 green onions1 cup olive oilSalt to tasteBlend all in processor until smooth. Adjust seasoning with salt if needed and set asideGarnishes3 avocados4 limes, halvedCrumbled queso fresco

Preheat grill to medium or medium high heat. Cover steak with marinade and let it rest for 30 minutes or up to 6 hours covered in refrigerator. Drizzle avocado with olive oil, salt and pepper. Season steak with salt and pepper. Grill for 2 to 3 minutes per side for medium rare. Let the steak rest for 5 to 10 minutes. Slice against the grain into ¼ inch slices Add avocado halves to the grill until slightly charred. Cut into slices when cool enough to handle. Lightly toast tortillas on the grill for 30 seconds on each side. Stack them and cover with a towel to keep warm. Grill limes cut side down for 1 minute. Assemble taco with steak, salsa verde, grilled avocado and queso fresco. Serve with grilled lime.

Flywheel Charity Ride Honors Doctor Slain in Pittsburgh

A former Scarsdale resident wanted to do more than mourn one of the victims of the tragic shooting at the Tree of Life Synagogue in Pittsburgh on Saturday October 27. Leslie Berkowitz decided to organize a charity ride at the Flywheel Studio in Scarsdale to honor Dr. Jerry Rabinowitz, who was the husband of one of her oldest friends, Miri Rabinowitz. Berkowitz knew Dr. Rabinowitz since he and Miri met in Pittsburgh in the early ’90’s.

Berkowitz learned that Jerry had arrived at synagogue early on Saturday morning 10/27 as he did every Saturday, to set up for a Torah study session. When he heard gunshots, he ran out of the safety of the Rabbi’s study, to offer help to those who might be wounded and in need of care. Jerry’s immediate decision to risk his own safety resulted in his death; he was gunned down in the hallway, by a murderer who entered the synagogue shouting, “All Jews must die”. However, no one that knew Jerry was surprised to hear that he had run towards the shots; not only was he a physician, who had practiced Family Medicine for over 30 years in Pittsburgh, he was a kind and compassionate man, whose greatest accomplishments were the relationships he developed and cherished, with family, friends and patients.

Why a charity ride? Jerry was an avid cyclist. After diagnosing one of his patients with multiple sclerosis many years ago, he made a commitment to raise money to search for a cure, by riding in the annual 150 mile, 2-day, MS ride. Since 1996, Jerry completed 21 of 22 rides, raising over $16,000 for the MS Society.

Berkowtiz saw the headlines that there were multiple fatalities in the Tree of Life Synagogue when she finished her usual Saturday 9:30 Flywheel class. Fearing the worst she shared her concern that friends Miri and Jerry Rabinowitz, were members of a Congregation which rented space in that Synagogue. Berkowtiz was overwhelmed with the kindness and compassion of everyone she spoke to that morning, and decided to honor Jerry with a ride at the studio.

Twenty riders joined Berkowtiz at the studio on December 9 wearing bow ties (Jerry's signature look). Fly Wheel’s Eve Bondareva led them with a playlist of hits by Bruce Springsteen, The Stones, the Bee Gees, Paul Simon, and Billy Joel (just to name a few). The energy was high and they raised $3,150 for the National Multiple Sclerosis Society in Jerry's honor.

To donate to the Multiple Sclerosis Society in Jerry's name, please click here and follow the instructions on the MS Society website.

Maria: Home Cooked Italian in New Rochelle

“Maria”, I just discovered a restaurant named Maria, and it is quickly becoming a favorite. I had the pleasure of chatting with the hospitable Giovanni Cucullo, the co-owner and chef at the new Maria in New Rochelle. He and his brother Peter have been feeding guests on Huguenot Street in New Rochelle throughout the day. You can enjoy breakfast, pastries and coffee and lunch at Pop’s Espresso Bar, wood fired pizza, pasta and light fare at Fratelli Pizza and Pasta, next door and in the corner space, on the same street is their latest project, Maria, a casual fine dining establishment with classic and innovative dishes at lunch and an ever changing menu at dinner. It has a bistro feel where its comforting atmosphere welcomes everyone.

The space, like the menu, combines modern elements as well as traditional ones. The white marble bar, with bar stools and high tables is separated from the dining area, by a partition, where you note the striking bright blue tufted banquettes and tables. Antique mirror, white exposed brick, interesting lighting and exposed beam ceiling all combine with eye catching family memorabilia such as photos, items from the Cucullo’s childhood kitchen, vintage trays and even an old espresso pot all add to the coziness of Maria, named for the mother of the owners, Giovanni and Peter Cucullo. Yes, their mother Maria was an excellent home cook, who inspired them and shared her culinary talent with them. Upon chatting with Giovanni, I learned that he grew up around food. From early childhood, he helped out in the family pizza restaurant in The Bronx and at Fratelli, when they moved to Westchester. He then spread his wings and managed several high-end spots in Manhattan and San Francisco where he continued his culinary education.

He describes Maria as new Italian. “It is important for a restauranteur to have patience and empathy for his guests as well as his staff. You need to be part psychologist in this field. The best part of this business is relating to the guests and watching our staff grow. Our goal is for longevity as Maria evolves. We listen to our customer’s comments and suggestions. “I asked Giovanni whom he would like to share a table with at Maria. His reply was Shakespeare, Leonardo Da Vinci and John F. Kennedy. Wow.. With each an artist in his own field it certainly would make for interesting conversation.

As we checked out the menu we nibbled on some country bread and olive oil topped with grated cheese and hot pepper flakes. With a dinner menu that changes daily, it is exciting to visit Maria often. As our food started to arrive, I just loved the china plates our meal was presented on. They were his Mom’s china. Once again, the modern combined with the vintage. How nice to feel the memories of you childhood kitchen, as you embark upon the future.

Appetizers here are varied from classic to innovative. We started with Mom’s meatballs. These baseball sized treats were a mix of beef, veal and pork. They sat in a pool of house made chunky tomato sauce. Clearly, as the menu indicates, they are prepared with pomodoro and love. It is a dish that the Cucullo brothers grew up on.

I’m glad that Giovanni paid attention when his mom cooked. The real deal baked clams were another must have. Four large clam shells were filled with fresh clams, enough bread crumbs to hold them together and a touch of pork fat for added flavor. A squeeze of fresh lemon juice, and the clams were just great. Shrimp Diavolata reminded me of the Latin garlic shrimp. Here, large, tail on shrimp combine with garlic, marsala wine, arbol chili and thyme for Giovanni’s version of garlic shrimp. Served in an individual metal pan it was sizzling and delicious. We used the country bread to absorb every bit of the fragrant sauce. Another appetizer, this time with a Greek influence was the excellent lamb crocchette. This large croquette was prepared with shredded lamb and braised chopped vegetables and was crusted with panko. It sat on a bed of Greek yogurt and garnished with a tangy mint chimichurri sauce. The flavors were well paired. Future appetizers may include grilled fennel sausage, Maria’s big salad, or escarole and beans. For sharing, your table might enjoy a veggie board, with raw, pickled, marinated and grilled items, or a salumi board of meats and cheeses. Keep in mind, my selections were from a menu in early November. The menu changes daily.

We then perused the pasta selections. Gnocchi, rich and delicious was bathed in an oxtail ragu enriched with porcini mushrooms, marsala wine and cheese. A large bone with some meat still intact shared the plate in the event.

For dessert, the specialty of the house is the danoli- a combination of a donut and cannoli filled with cannoli cream, Nutella or berries. Cordials, wines and craft beers are available to accompany your meal.

If lunch is your meal of choice there are salads, jasmine rice bowls, farro chickpea bowls, a selection of sandwiches and choices from the dinner menu. From Monday through Saturday, from 3 pm to 7pm, a happy hour with wine, cocktails and killer bar snacks is offered.

Enjoy a meal at the charming and welcoming Maria, where classic dishes mingle with innovative ones for a tasty dining experience.

In a large heavy skillet, warm 1 tbsp oil over medium heat. In it, sauté onion for 3 to 4 minutes until translucent. Remove garlic and onion with a slotted spoon and set aside. Wash and cut unpeeled eggplant into ½ inch pieces. Add remaining olive oil and eggplant to the skillet on high heat. Brown eggplant on all sides. Return onion and garlic to the skillet. Add tomatoes, 2 tbsps of the basil and the salt. Lower heat and simmer for 20 minutes. Add the cooked pasta, remaining basil, and smoked mozzarella and toss to combine. Drizzle with a few more tbsps. of olive oil as desired and spoon onto warm plates.

Middle Schoolers Complete 1,000 Acts of Kindness

This month Scarsdale Middle Schoolers in 6th grade Butler house completed 1,000 Acts of Kindness. They were involved with helping people in the school and throughout the community.

As part of their project Butler 6 worked with Fountain 6, their sister house, to collect over 255 toys for the Children's Hospital at Montefiore. Students donated toys for Montefiore's Holiday toy drive. Next week the toys will be distributed to patients at the Children's Hospital Holiday Party.

In addition, Butler 6 started a new program called Adopt-a-Senior. For the holiday season each of the students in Jeanne-Marie Castiello’s social studies classes adopted a senior resident at the Schaffer Extended Care Center at Montefiore. Students purchased a gift for the 100 residents at Schaffer. Commenting on the program, Castiello said, "My students worked so hard this month. They did so many amazing acts like feeding the homeless, volunteering at various charities and of course the work with Montefiore. We teach them to be stewards of change, but it’s heartwarming to see 11 year olds taking action and making a difference in their own community."

Paper and Cardboard: What Can (and Cannot) Be Recycled and Why

Sometimes it’s hard to know if a paper or cardboard item is ok for recycling. Junk mail? Glossy magazines? Facial tissues? Milk cartons? Gift wrap? What if it has glitter all over it?

Fortunately, the vast majority of the paper and cardboard that we use on a daily basis can be recycled. Generally, as long as it’s not lined with a plastic film, coated with wax, or covered in embellishments like glitter, velvet or foil, it’s accepted. Labels, plastic windows, staples and a little tape are ok to include. Here’s an overview of what is (and isn’t) accepted, followed by explanations:

Paper mills turn recycled paper and cardboard into new paper and cardboard products, so generally, they want just paper and cardboard and nothing else. However, they have equipment to filter out some foreign items including staples, paper clips, tape, labels, and plastic windows in mail. It’s always better to remove these and other contaminants, if possible.

Why The Following Items Are Not Accepted:

The following contain too much unwanted non-paper components like plastic or glue, or are “end of life” papers which have already been recycled the maximum number of times:

Coffee/Drink Cups: These cups are lined with a thin plastic film to make them leak-proof and 30% of these “paper” cups is actually plastic. Unfortunately, the paper cannot be separated easily from the plastic lining so these lined cups (and coated paper plates) must go in the trash.

Beverage Cartons: These items go in commingled recycling with plastics, glass and metals, even though they look like paper. Milk/juice cartons, juice boxes and ice cream tubs are lined with a plastic film to make them leak-proof. However, unlike coffee/drink cups, paper mills can remove plastic linings from beverage cartons so these cartons can go in commingled recycling.

Books: Paperback and hardcover books can’t be recycled because of the glue used in the binding. Books should be donated or the pages may be ripped out and put into paper recycling. The binding and cover go in the trash. Phone Books are an exception and go in paper recycling.

Glossy Gift Bags: Gift bags and greeting cards that are very glossy, or are covered with embellishments, are laminated with a plastic film which cannot be separated from the paper.

Food-Soiled Pizza Boxes: A little oil is ok, but paper is highly porous. Heavy oil or food residue is hard to remove from paper, so the soiled part (and wax paper liner) must be placed in food scrap recycling or the trash.

Paper Towels, Napkins, Tissues: These items are typically made with recycled paper that has already been recycled the maximum number of times and cannot be further recycled into new paper. They can be placed in food scrap recycling as long as there are no cleaning fluids or other chemicals on them, or in the trash.

Wax/Parchment Paper: These are coated with wax and silicone, respectively, which cannot be separated from the paper. Recycle with food scraps or place in the trash.

Brave New World: SMS Sixth Graders Pilot 1:1 iPad Program

With the purchase of 399 iPads for the sixth grade class, Scarsdale Middle School is adapting to a new teaching style that incorporates technology into all parts of the learning process.

This year’s sixth grade class is the first where each student was given their own device that they use in school and out; in the classroom, for homework and even in art class. In prior years students had access to ipads, MacBooks and Chrome Books that were stored on carts in the classrooms. Kids could use them in class, but were not able to store their own work or use the devices at home. But according to the schools website, this year’s 1:1 iPad initiative “provides students with opportunities to develop as users of computers and related resources through work toward a variety of learning outcomes and assured digital experiences.”

Before making this change, the school’s technology team embarked on research to see which devices should be purchased and how they were being utilized in other districts. They went on five site visits to districts like White Plains and Briarcliff Manor who had already implemented similar programs.

After considering what they saw they decided to purchase iPads with detachable key boards that when closed, form a protective cover on the screen. Though students can write on the screen using a stylus, the school has not supplied these this year, but students can purchase an Apple pencil or a Logitech crayon. A major benefit for students is that now all students have 100% access to the same devices. Previously, teachers heard that kids might not have a computer at home or might be sharing one with other family members, posing challenges to doing homework. Now that each student has their own machine they have unlimited access to their work.

Both students and faculty needed a lot of preparation for the move. Teachers received weeks of training as they needed to learn how to upload assignments and resources to the iPads and how to use them as teaching tools. The school offered STI courses, summer training and used faculty meetings as opportunities to offer training on using the devices.

Though the devices were distributed to students on the first day of school, they were kept in school for the first few weeks and did not go home until the kids had been briefed on handling, responsible use, charging and proper internet access. They learned how to access their assignments online, access resources, complete their work and “hand it in” to the teacher online. It is hoped that this new program will teach students to be responsible digital citizens now and throughout their lives. The school has the ability to monitor internet usage on the devices which serves to deter students from going places they should not. Furthermore, students cannot download apps onto their iPads – that can only be done by the school. No messaging or games are available on the devices.

Parents who are used to seeing homework on handouts had many questions about the integration of the device into the curriculum. Some found that their kids were having difficulty doing math homework or writing on the screen. Others were concerned that if kids did not have internet access they could not do their homework. Others were having difficulty with scheduling and due dates.

To find out more, I met with the Jerry Crisci, the school’s technology team and SMS Principal Megan Troy and here is what I learned. Not everything needs to be done on the iPad, and Principal Megan Troy emphasized that paper can be used where preferred. For instance, if students are having trouble doing math problems on the screen, they can print out their assignments, do them on paper, take a photo of the completed assignment and submit the photo to the teacher.

Another parent expressed concern about kids’ ability to do homework online – without the benefit of a textbook or resources in hand. Technology teachers Doug Rose and Mike Pincus explained that the iPads do have split screen capabilities to allow students to refer to resource as they work on their assignments.

If kids know that they will be out of the range of internet service, they can download their assignments in advance and complete them on their machines.

What about taking notes? Is that a skill for the past? Apparently not. Though sixth graders are not usually developmentally up to taking notes, they can take notes using “Notability” and even mark up their virtual outlines. Teachers can access students’ notes and work and project them to the screen to share with the class. For example, for math problems, teachers can see how students are solving a particular problem and project the varying approaches with the class to compare.

The iPads are configured with a suite of apps and applications that kids will learn to use and will enhance student work. The machines include internet access via Chrome, presentation software Keynote, music composition software Garageband, spreadsheet, chart and graph software Numbers and much more. With applications like Google calendar, word processing software and video software, kids gain proficiencies that they will use for a lifetime. Check out what’s available here:

I asked if the kids are having trouble holding onto their iPads, keeping them charged and in good order. The school has the equivalent of a “Find My Phone” app and is able to locate any missing devices. Though there have been a few cracked screens, casualties have been lower than expected. Those who leave their iPad at home, can go to the help desk in the morning and get a loaner. In fact the iPad Tech Support Desk is available to students to help with both the physical machine and issues with usage.

The school is fortunate to have two full time computer teachers who provide tech support to faculty and kids. Without them, the iPads may not have been used to their full capacity. Parents with questions about the iPad can email computer teachers Doug Rose or Michael Pincus for help.

Though it’s too early to fully evaluate this new program, the school is gathering feedback and fine-tuning the program based on user experience.